Directions:Preheat the oven to 180C.Spread the coconut on a baking sheet and bake until it is lightly golden.Remove from the oven and cool completely.Butter and flour a muffin tin.Sift together the cornstarch,flour,baking powder and salt.Whisk the butter,sugar and vanilla,then add alternately the milk and the flour mixture.Whisk all together.In a separate bowl,whisk the egg whites until soft peaks form.Fold the whites into the batter.Divide the butter among the muffing cups,filling the cups about three-quarters full.Bake for 20' until the cupcakes are lightly golden.Cool completely.For the glaze,mix the cocoa powder,sugar and vanilla,then add the water and whisk to combine until there are no lumps.Dip each cupcake in the glaze,then immediately roll in the coconut.Keep in a airtight container.